Saturday, 10 October 2009

Tell us about your tins! - well, how you cook with them

It doesn’t matter what sort of culinary whizz you may be in the kitchen you still need a few cans in the back of the cupboard for emergencies and mid-week dinner staples. However, my confidence did fail me when I was confronted with this picture in a recent copy of the UK Times.

What you’re looking at is a ‘Mock crown roast’ from a 1949 edition of the Better Homes and Gardens Cookbook. It was sent in by a Times reader as their contribution to the World’s Worst Recipe Competition.

The central ingredient is four tins of luncheon meat, smeared with marmalade and then roasted in the oven; served here with tinned potatoes, tinned asparagus and tinned pineapple decorated with strawberries.

>> Read the full article here

Even this concoction couldn’t put me off tins for good. So to rectify the canned goods good / bad balance I want your recipes that include something in a can as part of the ingredients.

'Chilli con carne made with tinned kidney beans' you say – ‘Who has time to soak and boil them these days?’ But I think that’s a bit too obvious. The more inventive the better and, unlike the Mock crown roast, it has to be something totally delicious.

Send your recipes to

We’ll publish the best of them and may even offer a prize for the winner. Would a tin of luncheon meat do?

Anne Caborne. Make it and Mend it

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